Cooking with Jerky Part II

This recipe is a stew of beef jerky, tomatoes, potatoes, and other vegetables and is completely comprised of dehydrated ingredients (except for the choice of fresh carrots.) The stew can be served over rice or noodles. Dried foods are easily stored, which makes this the perfect meal for campers, hikers and those without an indoor cooking space.
Preparation time: About ten minutes
Cooking time: 1.5 hours – 2 hours
- 4 cups water
- 1 cup dried tomato pieces (about 20 slices)
- 1 cup beef jerky pieces (in 1/2-inch chunks)
- 1 cup dried peeled potato slices
- 1 Tablespoon dried bell pepper pieces
- 1 Tablespoon dried onion pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried garlic
- Salt and pepper to taste
- 1 fresh carrot, sliced (optional)
- 1 Can of corn (optional)
- 1 cup cooked and dried short-grain rice
In a large saucepan, combine 3 cups of the water, tomatoes, beef jerky, potatoes, bell pepper, onion, basil, oregano, garlic, salt, and pepper. Let sit for 30 minutes to hydrate… you know, because it’s all dried out.
Place pan over medium heat (if using a campfire, just raise the pan from the flame) and bring to a boil. Add carrot and corn (if you are using them.). Simmer for about 30 minutes to an hour, until jerky is tender.
Meanwhile, combine rice (or noodles) with remaining water and bring to a boil.
With rice, remove from heat, cover, and let sit for 15 minutes to hydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. (C’mon, you know how to make rice don’t you?)
If using noodles… follow the directions on the noodle box. We will not be held responsible for your destroyed noodles.
Now, just take that hot stewy goodness and pour it over rice, or your destroyed noodles.
This recipe serves about three to four people. Enjoy!

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